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Baked Ziti with Meatballs

Baked Ziti with Meatballs

Baked Ziti with Meatballs is a classic comfort food that brings together tender pasta, savory meatballs, and a rich marinara sauce, all baked to bubbly perfection. This recipe is a go-to for family dinners, potlucks, or any occasion calling for a hearty and delicious meal that’s surprisingly simple to prepare.
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Prep Time 30 minutes
Cook Time 55 minutes
Resting Time 5 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs:
  • 1 pound ground beef (80/20 blend recommended for flavor)
  • 1/2 cup breadcrumbs (plain or Italian seasoned)
  • 1/4 cup grated Parmesan cheese
  • 1 large egg lightly beaten
  • 2 cloves garlic minced
  • 1 tablespoon fresh parsley chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil (for searing)
For the Ziti and Sauce:
  • 1 pound ziti pasta
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup water
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional, for a little heat)
  • 8 ounces ricotta cheese
  • 1 cup shredded mozzarella cheese divided
  • 1/2 cup grated Parmesan cheese divided
  • Salt and black pepper to taste Salt and black pepper
  • Fresh basil leaves for garnish (optional)

Equipment

  • Large bowl
  • Large skillet
  • Large pot
  • 9x13 inch baking dish

Method
 

  1. In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, beaten egg, minced garlic, chopped parsley, salt, and pepper. Mix gently with your hands until just combined. Be careful not to overmix, as this can result in tough meatballs.
    1 pound ground beef, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1 large egg, 2 cloves garlic, 1 tablespoon fresh parsley, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  2. Roll the meat mixture into 1-inch balls. Heat the olive oil in a large skillet over medium-high heat. Brown the meatballs in batches on all sides, about 5-7 minutes in total per batch. They don't need to be cooked through at this stage, just nicely browned. Remove the seared meatballs from the skillet and set them aside.
    2 tablespoons olive oil
  3. In the same skillet (or a large pot if preferred), add the crushed tomatoes, tomato sauce, water, minced garlic, oregano, basil, and red pepper flakes (if using). Stir to combine. Bring the sauce to a simmer over medium heat.
    1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 1/2 cup water, 2 cloves garlic, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon red pepper flakes
  4. Gently place the seared meatballs into the simmering marinara sauce. Reduce the heat to low, cover, and let it simmer for at least 15-20 minutes, allowing the meatballs to cook through and the flavors to meld. Season the sauce with salt and pepper to taste.
    Salt and black pepper to taste Salt and black pepper
  5. While the sauce is simmering, bring a large pot of salted water to a boil. Add the ziti pasta and cook according to package directions for al dente. Drain the pasta, reserving about 1/2 cup of the pasta water.
    1 pound ziti pasta
  6. Add the drained ziti directly into the pot with the simmering marinara sauce and meatballs. Stir gently to coat the pasta evenly. If the sauce seems a bit too thick, add a splash of the reserved pasta water.
  7. In a separate bowl, combine the ricotta cheese, 1/2 cup of the shredded mozzarella cheese, and 1/4 cup of the grated Parmesan cheese. Stir until well combined.
    8 ounces ricotta cheese, 1 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese
  8. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Spread half of the ziti and meatball mixture evenly in the bottom of the prepared baking dish. Dollop spoonfuls of the ricotta cheese mixture over the ziti.
  9. Top the ricotta mixture with the remaining ziti and meatball mixture. Sprinkle the remaining 1/2 cup of mozzarella cheese and 1/4 cup of Parmesan cheese evenly over the top.
    1 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese
  10. Cover the baking dish loosely with foil (this prevents the cheese from browning too quickly). Bake for 20 minutes.
  11. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and golden brown.
  12. Let the baked ziti rest for about 5-10 minutes before serving. This allows the dish to set and makes it easier to portion. Garnish with fresh basil leaves if desired.
    Fresh basil leaves

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freeze individual portions for up to 2-3 months. Reheat in the oven at 350°F (175°C) or in the microwave.